Fiona Leroy, Brunes 2022

Fiona Leroy’s Brunes 2022 is a vibrant, terroir-driven Beaujolais red that showcases Gamay in its most pure and energetic form. Crafted in small quantities, this cuvée focuses on finesse and drinkability rather than sheer power, making it an ideal choice for those who appreciate subtlety and precision. Rooted in the rolling hills of Beaujolais, it captures the region’s long tradition of expressive, food-friendly reds with a distinctly contemporary, artisanal touch.

Tasting Notes
In the glass, Brunes 2022 shows a luminous ruby hue with violet reflections, hinting at its youthful freshness. The nose is immediately inviting, offering bright red berries—think wild strawberries, red currants and raspberries—layered with notes of crushed violets, a touch of spice and a gentle, stony minerality. On the palate, the wine is juicy and supple, with silky tannins and a lively line of acidity that keeps everything beautifully lifted. Flavors of fresh cherry and cranberry mingle with hints of pepper, subtle floral tones and a slight earthy edge that adds depth without heaviness. This is a medium-bodied Gamay that emphasizes elegance and drinkability, best enjoyed over the next 3–5 years to capture its vivid fruit and youthful charm, though it has enough structure to evolve gracefully in the near term.

Production
Brunes 2022 is sourced from vineyards in Beaujolais where Gamay thrives on well-drained soils of granite and clay-limestone, contributing both aromatic intensity and a fine mineral backbone. Vines are typically tended with a focus on careful canopy management and modest yields, allowing grapes to reach full ripeness while retaining freshness. Harvest is carried out by hand to ensure only the best clusters are selected, preserving the integrity of the fruit. In the cellar, Fiona Leroy favors a gentle, low-intervention approach: whole or partially whole bunches may be used to enhance aromatic lift, fermentation occurs with indigenous yeasts, and élevage is carried out in neutral vessels to let the character of Gamay and its Beaujolais terroir shine through without excessive oak influence.

Food & Serving
This Beaujolais red is wonderfully versatile at the table, pairing effortlessly with charcuterie, roast chicken, grilled sausages, pork tenderloin, and simple bistro fare such as pâté, terrines, or mushroom tart. It also complements soft to semi-hard cheeses, from mild goat cheese to tomme-style cow’s milk cheeses. Serve slightly chilled, around 13–15°C (55–59°F), to highlight its bright fruit and refreshing acidity. Decanting is optional but a short 20–30 minute aeration can help the aromas open up, especially in its youth.

Producer
Fiona Leroy is part of a new wave of Burgundy and Beaujolais–inspired vignerons who prioritize meticulous vineyard work and a thoughtful, minimalist touch in the cellar. Having gained experience in some of France’s most respected wine regions, she established her own label with a clear vision: to craft wines that are authentic reflections of their origin, vibrant with energy and precision. Working in and around Beaujolais, she has quickly gained recognition among sommeliers and enthusiasts for expressive, terroir-focused bottlings that celebrate Gamay’s finesse and charm. Her work contributes to the region’s growing reputation for artisanal, characterful reds that sit comfortably on the tables of both casual wine lovers and serious collectors.

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